Growing up, I had a very special connection with my grandparents, who were Holocaust survivors. A lot of our time together was spent around food, from baking with my grandma to sharing weekly Shabbat dinners with them and my immediate family. I understood food as a way to bring people closer; to comfort; and to exchange stories, wisdom, and laughter. Beyond that, these food experiences with my grandparents made me curious about the origins of dishes and the memories foods evoke. 

 

For me and for many families of Holocaust survivors, we don’t have photographs or objects from the past; we don’t have physical things passed down from generation to generation. We are connected to our past through the smells and tastes our families experienced. In making traditional Jewish foods, we are passing down elements of the Eastern European Jewish life that no longer exist. These foods are our artifacts.

 

For this website, I interviewed Holocaust survivors or second or third generation Holocaust survivors with the hope of capturing stories told through food. There are family recipes that paint a picture of pre-war life. There are recollections of starvation during the war. There are memories of making food in the United States, of food’s ability to bring people together. It is so important to learn the horrors of the Holocaust. And it is important, too, to recognize that the lives of Holocaust survivors also include family, friends, hard work, new beginnings, inspiration. I hope that all of these layers are evident as you explore this website. 

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